Category Archives: Dairy and Soy Free

Raw “Tapioca” Pudding

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Ingredients

1 cup (raw) cashews
3 cups water
2 tablespoons agave nectar or honey
1 tablespoon vanilla extract
¼ teaspoon almond extract
pinch celtic sea salt
¼ cup chia seeds

Place the cashews and water in a blender and blend on high speed until smooth
Blend in the agave, vanilla, almond extract and salt
Place the chia seeds in a large mason jar (½ gallon size), pour the cashew mixture into the jar and shake well (very well!) – or just whisk well in a bowl.
Place in the refrigerator overnight
Serve

Serves 4

Thanks Elana’s Pantry!

Apricot Coconut Chocolate Bonbons

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These bonbons or ‘candy’ balls are very simple to make. Apricot, coconut, orange zest yumminess – AND – you can dip them in chocolate for even more flavorful goodness. Every evening I ask the kids to choose an activity that we do together after dinner. Playtime, go for a walk, do arts and crafts, or do a cooking project.. Last night they chose cooking project! I let them measure, sample, and then we mix everything up, and they helped make these balls. Ingredients

1 1/2 cups unsulfured dried apricots
1 cup shredded coconut (unsweetened)
1 tablespoon orange zest
1 tablespoon virgin coconut oil, melted if solid

Raw chocolate

2 tablespoons virgin coconut oil, melted if solid
2 tablespoons raw cacao powder (or regular cocoa)
1 tablespoons pure maple or coconut syrup
pinch fine sea salt

Directions

Place apricots, coconut, zest and coconut oil into a food processor and pulse until a rough paste forms.
Shape mixture into balls and place ‘bites’ onto a plate and pop in the freezer for 10-15 minutes to firm up
Combine raw chocolate ingredients in a small bowl until smooth. Remove bites from the freezer and one at a time, quickly dip half into the raw chocolate mixture. It will set instantly. Eat straight away or store in the fridge or freezer in a airtight container.

Source: Thanks MyDarlingLemonThyme for the inspiration!

Strawberry Coconut Bonbons (nut free)

Banana Almond Raspberry Frosty

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I wanted to make a single serving of Lauren’s pure deliciousness “ice cream” frosty – Paleo Chocolate Almond Banana Ice Cream Shake // Healthy Wendy’s Frosty so here’s the recipe with some minor modifications.

Ingredients

1 frozen banana
1 Tbsp almond butter
1/2 cup coconut milk
1/4-1/2 cup water (adjust for desired consistency)
handful of raspberries for topping
Shredded unsweetened coconut for topping

Directions

Mix up first four ingredients
Garnish with raspberries and coconut shreds

Serve immediately! This totally tastes like ice cream!

Paleo No Bake Avocado Chocolate Mint Bars

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I’ve been wanting to make an avocado mint concoction in honor of St. Patrick’s Day. Ok, really, I just wanted it in general, and this seemed like a good excuse to finally do it! I found this recipe for No-Bake Coconut Avocado Grasshopper Bars from Whole New Mom. Turns out, she shared it from Raia’s Recipes. I love how people share recipes all around, and obviously, I will always say where I got my idea, inspiration, or entire recipe! I didn’t stray very far from her recipe, except I added more honey to mine, because the batter didn’t taste sweet enough 🙂 These are a light refreshing take, and leave you feeling not so guilty.

Teenager, toddler, and Huz approved-aka the trifecta WIN! Mint Layer Ingredients

1 Avocado
1/3 Cup Raw Honey
6 Tablespoons coconut oil, melted
1 1/2 Cup shredded unsweetened coconut
1/4 Teaspoon Peppermint Extract (although, I think next time I might do a little more)
dash of sea salt

Chocolate Layer Ingredients

1/4 Cup coconut oil
2 Tablespoons Raw Honey
1/4 Cup Cocao powder
1/4 Teaspoon vanilla extract
dash of sea salt, then I grinded some sea salt on the top after it was cooled.

Mint Layer Instructions

Line a 8×8 inch baking dish with foil. Place all ingredients in high powered blender or a food processor. Blend until all ingredients are thoroughly mixed. Smooth mixture into prepared dish and stick in the freezer while you make the chocolate layer.

Chocolate Layer Instructions

In small saucepan, melt coconut oil and honey over low heat. Remove from heat and stir in remaining ingredients (ok, I forgot to do this and just dumped it all in at the same time!). Pour over chilled bottom layer and return to the freezer for about 15 minutes, or until the chocolate layer is hardened. Remove from foil and cut into bars. Store covered in the freezer.

Maya loves to push the pulsing button. I totally remember loving to do the same thing when I baked with my mom! But she loves licking the spatula even more!

As did I… 😉 I’ve been having her help clean her own bowls lately, and it’s super cool! And…a little keeping it real. It’s not always easy photographing food with a toddler around!

hahaha 😉Enjoy!

Raspberry Coconut Bonbons

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Love the Dark Chocolate Covered Mint Ice Cream Hearts I posted on Tuesday? So did I! 🙂 But my kids were not too keen on the mint flavor and I don’t give them dark chocolate.. intentionally. 😉 So we made this into a fun kid project where they did the scooping and pouring and I did the blending. Both kids participated and were both very engaged in the process of measuring, stirring and “organizing” ingredients. I dipped half of the batch in chocolate for the grown-ups and left half as is for the kids. Happy kids, happy mommy! Ingredients

1/2 cup cashew nuts/pieces, soaked overnight in cold water
1/2 cup virgin coconut oil, melted
1/2 cup raspberries
1-2 Tbsp agave syrup
2 tablespoons coconut milk
1 tsp vanilla
1 cup dark chocolate + 1 Tbsp coconut oil, melted, to coat (optional)

Directions

Drain and rinse soaked cashews and add to a blender along with all the other ingredients, except the chocolate. Blend on high for about a minute, or until really smooth.
Pour into silicone muffin trays (oiled with a little coconut oil), or regular metal trays lined with paper cases. Freeze to set for at least 30 minutes.
Remove patties from the molds and place back into the freezer on a tray while melt the chocolate.
Dip patties in melted chocolate, covering thoroughly and place on a sheet of parchment paper.
Once they’ve all been covered, return the lot to the freezer for 5 minutes or more to set. They will keep in a covered container in the freezer for 2-3 weeks.

Dark Chocolate Peppermint Bonbons

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I made these for Valentine’s day, but let’s just say we had a classic “case of the missing Ice cream bonbons” so I had to make some more batches for photos! No complaints there! 🙂 These would be awesome for St. Patrick’s Day!

Ingredients

1/2 cup cashew nuts/pieces, soaked overnight in cold water
1/2 cup virgin coconut oil, melted
1/4 cup agave or maple syrup
2 tablespoons milk (rice, almond, coconut)
a big handful fresh peppermint leaves (approx 1 cup loosely packed)
1/4-1/2 teaspoon natural peppermint extract, to taste
1 cup dark chocolate + 1 Tbsp coconut oil, melted, to coat

Directions

Drain and rinse soaked cashews and add to a blender along with all the other ingredients, except the chocolate. Blend on high for about a minute, or until really smooth with just little flecks of green throughout.
Pour into silicone muffin trays (oiled with a little coconut oil), or regular metal trays lined with paper cases. Freeze to set for at least 30 minutes.
Remove patties from the moulds and place back into the freezer on a tray while melt the chocolate.
Dip patties in melted chocolate, covering thoroughly and place on a sheet of parchment paper.
Once they’ve all been covered, return the lot to the freezer for 5 minutes or more to set. They will keep in a covered container in the freezer for 2-3 weeks.

Thanks for the inspiration MyDarlingLemonThyme.com

Oat Nut Raisin (or Chocolate!) Balls

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I wanted to make a low sugar variation of Classic Oatmeal Cookies – something I could give to the kids for breakfast or as a snack – without the sugar rush and totally spoiling appetites!

These are high protein, low glycemic (low sugar) and my kids approved of these big time! Make them with raisins or mini chocolate chips for some added sweetness!

Ingredients

1 stick butter, melted
3 eggs
1 Tbsp agave syrup
1 tsp vanilla extract
1/3 cup coconut flour
1 tsp baking soda
1/2 tsp cinnamon
2 cups rolled oats
1/2 cup coconut, shredded and unsweetened
1/2 cup raisins, currants or chocolate chips
1/2 cup walnuts, broken up in pieces (optional)

Directions

Beat eggs, agave, vanilla and eggs
Mix all dry ingredients
Mix all together
Roll into balls and place on baking sheet
Bake @ 350 for 8-10 minutes or until golden brown

Super Mom Tip: a fun cooking project for tots – they can measure and help mix! 🙂 Also these cookies freeze really well in a sealed bag or container!

Paleo Chocolate Pudding with Almond Date Topping

Sweet Potato, Sausage and Kale Soup

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It’s been rainy and damp this past week, so this soup seemed like a great dish – the sweetness of the sausage and sweet potatoes balance out the kale in a delicious way. Hot steamy bowl anyone? This recipe makes a large batch and freezes very well!

Ingredients

2 Tbsp olive oil
4 cups chopped onion (about 2 large)
1/2 tsp crushed red pepper
6 garlic cloves, thinly sliced
1 lb sweet turkey or chicken Italian sausage
8 c. coarsely chopped peeled sweet potatoes (~2 lbs)
5 c. water
4 c. chicken broth
1 bunch kale, rinsed and chopped
1 cup coconut milk
Salt / pepper to taste

Directions

Heat oil in large pot, add onion and sauté for 5 minutes
Add garlic, salt & pepper (if desired) and sauté for a minute
Remove casings from sausage and add sausage to pan
Cook 5 minutes or until sausage is lightly browned, stirring to crumble
Add potato, water and broth and bring to a boil
Reduce heat and simmer for ~8 minutes
Gradually add kale, cook another 10 minutes or until tender
Season with salt/pepper as needed
Makes 10 servings

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